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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, October 18, 2012

Scraps and Snippets ~ Extreme Fudge Truffle Pie/Mounds Candy Bar Pie ~ Vegan MoFo #14

Extreme Fudge Truffle Pie or Mounds Candy Bar Pie 
(will make two tart pan sized pies or one large) 

This is a simple pie that changes personality completely depending on the crust you choose. I'd lean a bit to the Oreo crust because as much as I like coconut the texture still can overwhelm me. However. A chef who happens to love a good Mounds bar told me to not change a thing. So pick your poison. It goes down nice and smooth and regardless of which crust you choose you will end up with a mouthful of delicious fudgy deliciousness.

The coconut crust is definitely a strong flavor addition to the fudge and makes for a delicious fudgy coconut Mounds experience.


Oreo crust for the pure chocolate lovers is going to get closet to the European Truffle Pie I was hoping to recreate in my kitchen.


Simple Oreo Crust:


24 oreos (or other Vegan chocolate sandwich cookies) (if you use Jo-Jo's skip the coconut oil)
1 TBSP coconut oil
Toss cookies in food processor, with filling intact, powder. Add the coconut oil. Press into a large pie pan or two tart pans. Place in refrigerator.

Mounds Candy Bar Crust:

2 Cups coconut
1 TBSP cocoa powder
16 ounces of pitted dates (less a few reserved because you don't want this to be over sticky, add them if needed)
You want to be able to form the crust into a ball and stick together but not to you.
Press the mixture into the pie or tart pans and place in fridge.

Fudge Filling:

1 and 2/3 cups of melted chocolate chips (use double boiler I bring water to boil in lower pot first, turn off and then pour the chips in the top, dry pan to sit over the hot water. Stirring as needed)
1 Pkge Mori-Nu silken tofu (firm)

3 TBSP cocoa powder
1/8 tsp salt
2 TBSP agave nectar

In food processor blend tofu, cocoa powder, agave and salt together until fully incorporated. Add melted chocolate.

Scoop this into the pie shells and place back into the fridge.


Ganache:

1 1/3 Cup chocolate chips
1 Cup non-dairy milk (for fun, I used chocolate)

Heat milk over low. Add chocolate when milk is warm. Remove from heat and stir until all the chocolate melts.

Pour a layer of ganache over filling and return to refrigerator.


Chocolate Coconut Cream:

1 Can full fat coconut milk (gotta plan ahead and have this in the fridge for a few days...the longer the better) (I've got at least two in mine all the time now. Trader Joe's sells one that is terrific :  ) Get the full fat not light.)
2 TBSP agave nectar
2 TBSP cocoa

Scrape the thick, creamy coconut into your mixer. (Not the water, I freeze the water for Thai dishes or smoothies etc.) Begin whipping it. Add the agave and cocoa and whip until creamy and incorporated and looking a lot like whipped cream.

Place thick dollops of the chocolate coconut cream over the ganache layer. Then drizzle remaining ganache over the pies.


Refrigerate for at least an hour. The longer it sets up the fudgier and creamier it gets.
Refrigerate until a few minutes before you are ready to serve.